Job Description

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade.

The restaurant was recently renovated, yet still magically transports you to another time.

Here's What We'll Bring To The Table for Executive Chef / Chef :

• Competitive Salary : $90,000 - $110,000 based on experience + realized bonus paid out by period
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality.

As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team.

You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers.

You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years.

You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire.

A successful Chef with us is standards-driven and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities :

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Trouble shoot any deficiencies of food items and / or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Write / Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
• Monthly End of Period inventory (all kitchen)
• Interface and communicate with RCP / GM on financial responsibilities and results
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
• Interface and communicate with RCP / GM on recipe adherence
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew
• Conducts annual performance reviews on kitchen crew and Sous Chef
• Interacts with Guests - table visits, complaints, special requests
• Leads and is responsible for MIT training (classroom)
• Leads all kitchen crew meeting

Essential Skills / Experience :

• Minimum of 21 years of age.
• 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)
• High school graduate.
• Culinary training.
• Ability to analyze financial reports.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method / time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Merrill Gardens at Bankers Hill -

Senior Living Sous Chef

• Highly competitive pay!
• A free daily meal!

Starting pay :

Merrill Family of Senior Living Communities , a privately-owned family company with a proud history of success, is currently hiring a Sous Chef at Merrill Gardens at Bankers Hill in San Diego, CA .

If you want a career with kindness and are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family!

We offer our employees :

• Highly competitive pay!
• Benefits that include medical, dental, vision, 401(k) with generous company match, vacation & sick time, holidays, and more!
• A free daily meal!
• A stable career with a long-term company committed to our team members for 30 years.
• A rapidly growing company with opportunities for advancement!

Our Sous Chefs are responsible for :

• A minimum of 5 years’ experience in quality food preparation
• Experience in scratch cooking in a high volume, fine dining setting
• Proficiency in computer skills including MS Outlook, Word, etc.

If you are someone with :

• A minimum of 5 years’ experience in quality food preparation
• Experience in scratch cooking in a high volume, fine dining setting
• Proficiency in computer skills including MS Outlook, Word, etc.

Consider applying to become a Sous Chef with the Merrill Family of Senior Living Communities!

Yes, You Can have a meaningful Career!

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Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities.

Merrill Gardens at Bankers Hill is an Equal Opportunity Employer

Benefits / Perks

• Competitive Compensation
• Career Advancement Opportunities

Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the CDC to execute prepping, dinner service, and ordering.

The ideal candidate is experienced, creative, and a strong leader. If you have a passion for the craft, responsible, and want to progress, we want to hear from you.

Responsibilities :

• Prepare and plate food according to kitchen specifications
• Assist CDC with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Follow all food safety rules and regulations

Qualifications :

• High school diploma / GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills

Want to cook great food and still have a life?

We're searching for an Executive Chef to lead on-site dining and catering at a tech company in San Diego. You'll write the menus for the all-scratch, as local and sustainable as possible food program.

Great benefits and growth!

Core Duties and Responsibilities :

The successful candidate will be responsible for the day-to-day running of the cafe.

Responsibilities include :

• Preparing high-quality meals for customers
• Helping to manage any kitchen staff, motivating and inspiring them to prepare, cook and serve high quality food
• Helping to organise weekly staff rotas, evaluate work schedules on a daily basis and distribute key tasks to kitchen staff
• Working with the management team to develop menus using fresh, good quality and healthy ingredients for the café including meal ideas for special events
• Assisting with menu pricing
• Overseeing the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
• Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times we expect to maintain a 5* Hygiene rating at all times
• Supporting and training young people in kitchen-based work experience encouraging them to gain skills and work-based qualifications to improve their employability
• Controlling stock levels, monitoring waste and ensuring that waste is kept to an absolute minimum.
• Monitor and purchase food and supplies
• Any other duties proportionate with the role as required by management

Personal requirements, skills & qualifications

Qualifications / Knowledge : A proven track record of working as a chef in a quality catering environment. Any relevant certificates

Chef with at least 3-years’ experience

Broad knowledge of different types of foods and their preparations.

Passionate about food

Work Related Experience : Menu Planning & pricing

Preparing & Cooking a range of dishes to a high standard

Stock control & purchase

Skills / Abilities & Special Attributes :

Ability to adapt to change, stay calm under pressure

Good organizational and time management skills

Good communication skills

Self-motivated

Work well as a team

Managing a commercial kitchen